The Plate Project: Post-Modernists

What We'll Be Eating in 35 Years: F&W asked some of the most original thinkers we know to sketch out their predictions on paper plates. The results are beautiful, inspiring and provocative.

What We'll Be Eating in 35 Years: F&W asked some of the most original thinkers we know to sketch out their predictions on paper plates. The results are beautiful, inspiring and provocative.

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Food & Wine

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Smart Plate

by Sub Rosa, Design and Innovation Agency“In the future, SmartPlate will exist to allow consumers to 3-D print the food they want to eat at any given time. In addition to instant 3-D food, SmartPlate will allow a health-conscious consumer to input their weight and see the amount of calories, proteins, fat, vitamins, etc., in the food they have printed. The consumer can also link their Nike FuelBand and social accounts to the SmartPlate.”
wearesubrosa.com

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Postmodernist Cuisine

by Nathan Myhrvold, Author
“As 3-D food printing eventually supplants traditional agricultural practices, meals will no longer be hindered by the plant and animal structures that evolution happened to deem advantageous. Chefs will be liberated to explore radically new aesthetics through their dishes.” modernistcuisine.com

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The Delicious Bone

by Edward Lee, Chef
“The food issues we face in the future will be shared globally, as is our boundless love for cuisine. It’s not all doom and gloom, there’s beauty in the delicate balance of nature, playing with fire, even in the austerity of a dry bone.”
chefedwardlee.com

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Farm to Plate Cuisine 2048

by Michael Chiarello, Chef

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Breakfast

by Wylie Dufresne, Chef
“Breakfast is a staple. It never goes out of fashion. And I believe we are still in the early stages of understanding how technology—of which sous vide is an example—can help us be better cooks. Where it will go, nobody knows. But I’m looking forward to finding out.”
wd-50.com

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How We Should be Eating in 2048

by Michael Laiskonis, Pastry Chef
“Because food is that most fundamental thing that binds us as a society, it bothers me that there are so many problems surrounding what we eat, who eats what and how we produce what we eat. My plate represents a multifaceted yet modest proposal to cure these food-related ills.” twitter.com/mlaiskonis

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Insect Steaks

by Peter Arkle, Artist and Illustrator
“Meat uses up too much of the world’s resources to produce. People around the world already enjoy eating insects (and everyone likes shrimp). In the future we may well indeed be eating (and enjoying) insect steaks. Then we will look back and be shocked that we ever ate cow!”
theispot.com/parkle

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Square Cream Cone

by Joy Wilson, Author and Blogger
“What would the Jetson family do for dessert? Square their ice cream. I’m sure of it.”
joythebaker.com

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iPlate

by C.B. Cebluski, Writer
“We can’t stop the spread of technology. It’s become a part of almost every aspect of our daily lives. But just how far will we let it invade our kitchens? In 35 years, will we see the dawn of ‘futurist cuisine’?”
marvel.com

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Wild Herbs and Berries 2048

by Blaine Wetzel, Chef
“In 2048, the country is on an extreme low-calorie diet, and this is the entrée served at the Willows Inn.”
willows-inn.com

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Nature Perfected

by Philip Preston, Inventor
“The future holds greater use of technology to cook with high levels of precision and preservation techniques for the harvest. Pair this with diverse, sustainable, homegrown food. My local store sells one variety of carrot while my seed catalog lists more than 30. Nature’s harvest meets cutting-edge technology.”
cuisinetechnology.com

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Always Think Outside the Plate

by Homaro Cantu, Chef
“Food opportunities are always greater than just eating a delicious meal.” motorestaurant.com

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